Ingredients:

• Drum Stick – 2
• Raw Mango – 1 (medium sized)
• Tomato – 1
• Tuvar dal or Masur Dal (Red Lentils) – 100 grams
• Garlic – 6 pods
• Turmeric powder – ¼ tsp
• Salt to Taste
• Tamarind – Golf ball size
• Water – 350 ml
• Tempering:
• Shallots – 5
• Curry leaves – 2 Sprigs
• Sambar Powder – 2 tbsp
• Asafoetida – ¼ tsp
• Fenugreek Seeds – ¼ tsp
• Cumin seeds – 1 tsp
• Mustard Seeds – ½ tsp
• Dried red chilli – 2
• Oil – 1 tbsp
• Garnish:
• Ghee – 1 tsp
• Coriander leaves – ½ bunch

Method:

1. Soak the tamarind in 50 ml hot water, till required.
2. Clean and cut the drumsticks into 2 inch pieces
3. Peel skin and cut mango into small cubes of 1×1 inch size
4. Blanch and peel the skin of tomatoes, now finely chop it.
5. Chop shallots, garlic and coriander finely and store separately.
6. Wash and cook tuvar dal in a stock pot with 250 ml water, tomato, turmeric powder and garlic for 20 minutes on high heat until soft. Mash this gravy, using a potato masher, (alternatively use a blender to achieve a soup consistency).
7. Add to the above dal soup; remaining 100 ml water, drumstick, mangoes and the tamarind water (discard seeds) and cook for another 10 mins.
8. Meanwhile in a separate pan heat oil, add mustard seeds allow to pop
9. Add cumin and fenugreek seeds, dried red chilli, curry Leaves and shallots and stir till shallots are lightly brown and the curry leaves get fried and curly.
10. Add sambar powder and asafoetida on low flame stir for a minute till you get the fine aroma of the sambar powder.
11. Add the tempering.
12. Sprinkle 1 tsp of ghee and the chopped coriander leaves. Serve on a bed of aromatic basmati rice or brown rice and sprinkle over the freshly chopped coriander.